Step 1: Roast Spices

In a pan, add 1 tablespoon of coriander seeds and 1 tablespoon of cumin seeds. Roast them on medium heat until they become fragrant, about 2-3 minutes.

Step 2: Crush Spices

Transfer the roasted coriander and cumin seeds to a mortar and pestle (or a grinder) and coarsely crush them. Set aside.

Step 3: Brown Chicken

In a kadhai or wok, heat 3/4 cup of oil. Add 1 kg of chicken pieces.

Step 4: Add Aromatics

Add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste to the chicken.

Step 5: Cook Chicken

Cook the chicken on high flame, stirring continuously, until its color changes from pink to white/pale, approximately 5-7 minutes.

Step 6: Add Green Chilies and Reduce Liquid

Add 4 whole green chilies to the chicken. Continue cooking on high flame until the chicken's natural water dries up, about 8-10 minutes. The liquid should be significantly reduced.

Step 7: Add Yogurt and Spices

Add 200 grams of beaten yogurt, 1 teaspoon of red chili flakes, 1 teaspoon of black pepper powder, 1 teaspoon of all spice powder, the roasted and crushed cumin-coriander mixture, and 1 teaspoon of salt to the chicken.

Step 8: Bhunao (Fry) the Masala

Mix all ingredients well. Cook uncovered on medium flame, stirring occasionally, until the oil separates from the masala and the gravy thickens. This will take about 10-15 minutes.

Step 9: Add Cream

Turn off the flame. Add 1/2 cup of cream to the chicken mixture.

Step 10: Add Fresh Coriander

Add 1/2 bunch of chopped coriander leaves. Mix gently to combine the cream and coriander with the chicken.

Step 11: Simmer for Final Finish

Turn the flame back on to low-medium. Cook uncovered for another 5-7 minutes until the oil once again separates and the gravy achieves a creamy consistency.

Step 12: Garnish and Serve

Garnish the Chicken Malai Handi with sliced green chilies and julienned ginger. Serve hot with naan or rice.

• Serve hot with naan for the best experience.

• Ensure the spices are roasted until fragrant before crushing for maximum flavor.

• For a spicier version, increase the amount of green chilies or red chili flakes.

• Add a pinch of fenugreek leaves (kasuri methi) for an added aromatic touch.